Menu Trends for Aussie Pubs in 2025 – What’s Hot (and What’s Had Its Day)

Maree O'Connor
Jul 17
2 min read

In 2025, the pub and club dining experience is evolving faster than ever. Diners aren’t just looking for big portions and cold beers — they’re seeking bold flavours, visual appeal, dietary flexibility, and a sense of value.

If you're in charge of food service at a pub, club, or RSL, now's the time to get ahead of the curve.

From creative protein options to health-conscious bistro dishes, here’s what’s trending in Australian venues this year — and what may be falling off the plate.

What’s Hot in 2025

Premium Pub Burgers

Gourmet burgers remain king, but it’s all about quality now. Expect to see wagyu beef, lamb, pulled pork and chicken thigh burgers replacing the tired frozen patty and cheddar combo. Customisation (bacon, egg, extra patty) is a must.

Share Plates & Grazing Boards

Think lamb koftas, duck spring rolls, beef skewers and grilled chicken strips. These communal-style options are great for groups, events or after-work drinks.

Global Flavours

Venues are now tapping into Indian, Middle Eastern and Southeast Asian profiles. Curries, chicken tikka, slow-cooked lamb with spice, and sauces like chimichurri and harissa are common on modern pub menus.

Better-for-You Pub Food

You don’t need to go full vegan, but grilled chicken salads, lean meats, low-carb sides and gluten-free options are now expected. Use marinated portion-controlled chicken, lean lamb, or even game meats to fill the gap.

Game & Specialty Meats

Spatchcock, duck, quail and venison are no longer just for fine dining. Pubs and clubs are adding these proteins to their menus to stand out. Think sticky glazed duck wings, grilled quail, or roasted spatchcock with garlic butter.

Upscaled Classics

The parmi isn’t going anywhere, but now it’s served with smoked ham, buffalo mozzarella or even Korean-style toppings. Same with schnitzels, rissoles, pies and roasts — it’s all about taking comfort food and giving it a twist.

What’s On the Way Out

Generic Frozen Meals

Venues relying on frozen schnitzels, reheated pies and low-quality pre-mades are quickly losing ground. Diners expect more — and with the right wholesale supplier, offering real, portioned meat doesn’t have to cost more.

Deep-Fried Overload

Yes, people still love chips. But deep-fried everything? Not so much. Patrons are leaning toward grilled, roasted and even smoked dishes with more nutritional value.

Boring Menus with No Specials

A static menu with no excitement = missed opportunity. Specials boards, limited-time offers and themed nights (like Curry Night or Burger Thursday) drive traffic and repeat business.

Smart Moves for Food Service Teams

Rotate your proteins using portion-controlled cuts for easy specials
Embrace flavour trends with flexible prep cuts like diced lamb, chicken thigh or brisket
Cater to dietary needs without reinventing your kitchen
Upsell with customisable add-ons — bacon, egg, pulled meats, sauces

At a La Carte Meats, we help Australia's pubs and clubs stay ahead of the curve with premium meat options that suit today’s diner.

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